Reviewer:

I've made this several times. I leave out the bleu cheese because my husband doesn't like it and I'm afraid the tanginess of it will come through. But, it's a great meal - especially over rice. But, if you or your friends/family are low carb dieters, you can serve the rice on the side and everyone's happy. I also don't bother to stuff the breasts. I just slice them on a bias and layer the sausage on top. And, I've used leftover rolled breakfast sausage which is great on this too.

Reviewer:

Just made this for dinner and we liked it a lot. I used a chicken sausage with spinach and feta in it and while it's spicy on it's own, I may use a spicier tastier sausage next time. Also, instead of cutting slits in the breasts I pounded them and rolled the stuffing in but it's more work and I'm not even sure why I went that route... :) Anyway, it was easy enough to make and we will be trying these again!

Reviewer:

Great recipe. Very simple and easy to make. I grilled my chicken, as with most of our meat dishes, over charcoal as always. Was a hit on Valentine's Day as well as the leftovers I took to work the next day. Made along with the Corn and Bacon Maque Choux.

Reviewer:

This was a really good recipe however we made a few changes to make a more true cajun recipe. Here are the changes: Instead of mushrooms, we used shrimp and omitted the blue cheese dressing. Sautéed the sausage, shrimp, and added 1 tbsp of unsalted butter in a pan and then put it all in a food processor which we then stuffed the chicken with. Then we liberally applied cajun pepper to the chicken once stuffed and then seared the chicken with butter. Lastly we cooked the chicken on 375 for 30 mins....great cajun recipe!